With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

In a small bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Pour into egg mixture and stir to combine. Add canola oil, milk, and vanilla extract.

Pipe into the molds of a mini donut pan, filling each about 1/2 full.

Bake for 6 minutes (rotating half way through) or until a tester inserted into the center comes out clean.

Remove the donuts from the pan. Brush with melted butter and roll through cinnamon sugar. Top cupcakes!

Note: This mini donut recipe will make way more than you need. Feel free to cut it in half! Or make as many mini donuts as you need and then use the rest of the batter to make mini muffins, and bake those for 10 minutes.

Parchment works out so good for cupcake liners!
Just tuck 3-ish inch squares in each nook.

Oh wow I thought you used those tulip paper liners…. but its juce parchment? I will do this next time. they look so cute and rustic… perfect for fallish cupcakes/muffins. As for your cupcakes… those are probably good all on their own but topped with a donut?!?! I’d be in heaven!